There are many versions of this recipe all across Asia, and it shows how good fast food can be.
Because you are cooking it over a high heat, it’s important to work quickly and keep everything moving around the wok/skillet.
200g flat, wide rice noodles
250g chicken breast fillet
2 tbsp flavourless oil, e.g groundnut oil, for stir frying.
2 garlic cloves, peeled and finely sliced.
200g tender stem broccoli, cut in half lengthways.
About 2 tbsp soy sauce, to taste
2 Large eggs, beaten
Sea salt and freshly ground black pepper.
Wedges of lime, to serve (optional)
If using dried noodles, soak them in warm water until softened, according to the packet instructions.
Meanwhile, butterfly the chicken fillets by slicing through it horizontally, but leaving it joined down one side. Then open it out and flatten it with a rolling pin, then cut it diagonally into chop bites.
Heat a wok/skillet over a high heat and add 1 tbsp oil, season chicken with salt and pepper. Stir-fry the chicken for about 3-5 minutes until golden brown all over but not quite cooked through.
Add the garlic and stir-fry for 30 seconds, then add the broccoli and continue to cook for a few minutes until tender. Add the soy sauce to season. When the broccoli is tender, remove content from the skillet/wok and set aside.
Wipe out the wok/skillet, add the remaining oil and heat through.
Drain the soaked noodles. Add the egg to the hot skillet, season and stir over the heat, allowing the bottom of the egg to cook.
Add the noodles and toss well, breaking up the egg as you do so. Return the chicken and broccoli mixture to the wok/skillet and heat through, stir-fry over medium heat.
Serve immediately with wedges of lime.